In a soup pot, cook the pasta according to the package directions;
drain, rinse, drain again and set aside in the colander. In the same
pot, heat the oil over medium-high heat. Add the turkey and garlic
and saute for 3 to 4 minutes, or until the turkey is no longer pink,
stirring occasionally. Add the mushrooms, broccoli, sun-dried
tomatoes, salt, and pepper; mix well. Cook for 6 to 8 minutes, or
until the mushrooms and broccoli are tender. Add the cheese and sour
cream, stirring until smooth and creamy. Reduce the heat to low,
return the pasta to the pot, and toss until well coated and warmed
through. Serve immediately.